Coconut flour is higher in fiber, protein, and certain vitamins and minerals, such as potassium and iron. Coconut flour is commonly used in gluten-free and grain-free foods such as cupcakes, bread, and cookies.
Spelt is an ancient variety of wheat that is a preferred option for gluten sensitive people and most people allergic to wheat can usually tolerate spelt.
Rice flour is made from ground medium- or long-grain rice. It can be made with brown or white rice. Brown rice flour is made from whole grain rice and will have a slightly nutty flavor.
Gluten-Free – Unrefined Sorghum is an alkaline grain. The use of this unrefined product will result in a slow but steady release of sugar (energy) into the bloodstream.
Buckwheat flour is used as a gluten free and nutrient dense ingredient in bread, pastry and batters. It can also be used to make cereal and in cookining as a thickening agent.
It’s the healthy lignans and the high quantity of Alpha Linolenic Acid (ALA, the Omega-3 fatty acid) contained in flax seed that make it so special and can help with a wide range of health conditions.
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